Sunday I spent a great day absorbing the sites, sounds, and taste of Ensenada. After taking a nice stroll on the boardwalk, I met up with chef-owner Benito Molina and his family at their casual waterfront restaurant.This was my second time at Muelle Tres and I'm still kicking myself for not discovering this gem earlier.
I was still dreaming of some of the dishes I had on my first try, particularly the Almohaditas de camarón. Almohaditas de camarón simply translates to “Pillows of Shrimp”, a delicate pastry like delicacy stuffed with succulent shrimp and cheese.
I left the ordering up to Benito and I was pleased that he ordered another dish I enjoyed on my first visit, the Mejillones al vapor en 6 chiles. The fresh, meaty, and juicy mussels are served at your table in a steamy pot complimented with tomatillo.
The Tiradito de Pescado was a pleasant surprise. Succulent sashimi style buttery soft fish married with chili powder, red wine, olive oil, ginger, rice vinegar and serrano chiles.
The local Oysters are so good, they were meant to eat as is
I remember a fantastic Ceviche de Almeja (Clam Ceviche), but after a few good bottles of wine my details are blurred a bit. As with any Benito run establishment, the choice of local Baja wines is great.
Admiring the view from my seat and enjoying great company, great food, and great wine, I don't think theirs anything more I could ask for. The focus here is local seafood and I love Benitos concepts. I can’t thank Benito and family enough for their hospitality and the discussions on food and wine will always be memorable for me. My future visits to Ensenada will not feel complete without dining here.
Muelle Tres is open Wednesday to Sunday from 1 pm. to 6 pm (summer 8pm closing)
and is located on the north end of the board walk next to the mercado negro. Its actually in the same building farm raised mussels are prepared to be shipped to the U.S. and Central Mexico.
Ample parking is available at the entrance of Ensenada park just look for the lighthouse landmark.